Healthy Palak Paneer Wrap 🌯❤️

To make the spinach flatbreads, blend oats, besan, spinach leaves, salt, turmeric powder, and water in a mixie jar until you achieve a smooth batter. Let it rest for 10 minutes, then heat a pan, grease it with oil, and cook the batter in ladle-sized portions on both sides until brown spots appear.

Yes, you can easily make these wraps vegan by substituting paneer with tofu or a vegan cheese alternative. Additionally, ensure that the cashew paste is made with soaked cashews without any dairy ingredients.

Store any leftover Palak Paneer Wraps in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply warm them in a pan or microwave until heated through. For best results, avoid reheating multiple times to maintain texture.

These wraps pair wonderfully with a variety of sauces and dips. Consider serving them with yogurt sauce, mint chutney, or a tangy tamarind sauce. You can also add a side of fresh salad or pickles for extra flavor.

If you don't have besan, you can use whole wheat flour or chickpea flour as a substitute. For the paneer, try using ricotta cheese or a nut-based cheese. If you prefer a gluten-free option, stick with oats and use gluten-free flour instead of besan.